Rodrigues Dina, Freitas Ana C, Sousa Sérgio, Amorim Manuela, Vasconcelos Marta W, da Costa João P, Silva Artur M S, Rocha-Santos Teresa A P, Duarte Armando C, Gomes Ana M P
CESAM - Centre for Environmental and Marine Studies & Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
CESAM - Centre for Environmental and Marine Studies & Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; ISEIT/Viseu, Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3515-776 Lordosa, Viseu, Portugal.
Food Chem. 2017 Feb 1;216:176-85. doi: 10.1016/j.foodchem.2016.08.030. Epub 2016 Aug 11.
Edible mushrooms including Pholiota nameko are excellent sources of extractable bioactive compounds with much to explore. Enzymatic extractions with Cellulase and Viscozyme were responsible for highest extraction yields (67-77%). No strong antioxidant activity was observed although extracts were able to scavenge ABTS(+) and OH(+). Potential prebiotic activity was observed in all extracts, some increasing 1.4-2 Log cycles of Lactobacillus acidophilus La-5 and Bifidobacterium animalis BB12. 30-50% α-glucosidase inhibition was observed in ultrasound, Flavourzyme and Cellulase extracts. Flavourzyme and Cellulase extracts are richer in macro (Mg, K and P) and micro elements (Zn, Mn and Fe) in comparison to mushroom. Monosaccharides content and profile varied slightly among both extracts with predominance of glucose, galactose and mannose with no uronic acids detection; Flavourzyme extract reported higher free amino acids content. Presence of α and β-glycosidic structures such as glucans and glucan-protein complexes are among the polysaccharides found in both extracts.
包括滑子菇在内的可食用蘑菇是具有很大探索空间的可提取生物活性化合物的优质来源。用纤维素酶和里氏木霉进行酶提取的产率最高（67 - 77%）。尽管提取物能够清除ABTS(+)和OH(+)，但未观察到强抗氧化活性。在所有提取物中均观察到潜在的益生元活性，一些提取物使嗜酸乳杆菌La - 5和动物双歧杆菌BB12的数量增加了1.4 - 2个对数周期。在超声、风味酶和纤维素酶提取物中观察到30 - 50%的α - 葡萄糖苷酶抑制作用。与蘑菇相比，风味酶和纤维素酶提取物中的常量元素（镁、钾和磷）和微量元素（锌、锰和铁）含量更丰富。两种提取物中的单糖含量和分布略有不同，以葡萄糖、半乳糖和甘露糖为主，未检测到糖醛酸；风味酶提取物的游离氨基酸含量更高。两种提取物中发现的多糖包括α和β - 糖苷结构，如葡聚糖和葡聚糖 - 蛋白质复合物。
